The Pioneer Woman Tasty Kitchen
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Taco Salad With Cilantro-Lime Ranch

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Level: Easy

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Description

This is a delicious salad for hot weather days! So delicious and the ranch dressing is very delicious and you know exactly what it’s made of. On really hot days I will precook the hamburger or chicken in the AM, so that I can keep the oven off during the heat of the day.

Ingredients

  • FOR THE SALAD:
  • 1 pound Taco Seasoned Hamburger Or Diced Chicken Cooked, Fat Drained
  • 2 heads Romain Lettuce
  • 16 ounces, weight Can Kidney Beans Or Black Beans
  • 2 whole Tomatoes, Chopped
  • 2 whole Avocados, Diced
  • 16 ounces, weight Can Refried Beans
  • 2 cups Grated Cheese, Like Cheddar Or Pepper Jack
  • 16 ounces, weight Can Olives, Sliced
  • 16 ounces, weight Container Salsa Or Homemade
  • 2-½ cups Tortilla Chips
  • _____
  • FOR THE CILANTRO LIME RANCH:
  • 1 cup Sour Cream
  • ¾ cups Buttermilk
  • 1 teaspoon Pepper
  • ½ teaspoons Salt
  • 1-½ teaspoon Garlic Powder
  • ½ whole Lime Squeezed Or 1 Teaspoon White Wine Vinegar For Regular Ranch
  • 1 whole Green Onion, Green Part Chopped Fine
  • ¼ cups Chopped Cilantro Or Parsley For Regular Ranch

Preparation

Salad:

Wash lettuce well and drain it. Slice it into bite sized pieces and put it in a big bowl. Add kidney beans, tomatoes, avocados and meat. Mix to combine and set aside.

Take 1/4 cup of refried beans and spread over the bottom of each serving plate. Top with 1/5th of the salad, 1/5th of the grated cheese, 1/5th of the sliced olives. Drizzle with salsa and cilantro-lime ranch. Crush tortillas over the top to finish!

Cilantro Lime Ranch:

Mix sour cream and buttermilk. Add pepper, salt and garlic powder. Mix well. Add lime juice, green onion and cilantro. Mix to incorporate. Refrigerate or use right away. Flavors are best a few hours later.

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